INCREASING NUTRITIONAL VALUE OF CHOPPED MEAT SEMI-FINISHED PRODUCTS BY ADDING SEEDS QUINOA
The articles tudy the process of increasing the nutritional and biological value of minced meat semi-finished products. The directions of improving the quality of minced semi-finished meat products based on vegetable origin additives are considered. One of the promising biologically active substan...
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| Format: | article |
| Language: | EN RU UK |
| Published: |
Uman National University of Horticulture
2021
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| Online Access: | https://doaj.org/article/07bdc4e2645f45c6af556912a7c2c5a7 |
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